Mixes In Jars #6 – Lemon Poppy Seed Muffins

Now that Grace can drive, when she comes to me at 7:00 at night and says, “I want something sweet — I want muffins!” I can go to my list of recipes I want to try, bounce them off her until one clicks, and then send her up to the store to pickup anything we might not have on hand.  This is exactly what happened last night when she proclaimed she wanted muffins, except she already knew that she wanted lemon poppy seed muffins.

Thankfully I had a recipe already picked out and waiting for a trial, but there were a few things I didn’t have, so off to the store she went.  While she was gone, I whipped up what I could, then filled in the blanks when she returned.

Lemon Poppy Seed Muffins


  • 2/3 Cup Sugar
  • Grated Zest and Juice of 1 Lemon
  • 2 Cups Flour
  • 2 tsp. Baking Powder
  • 1/4 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 3/4 Cup Sour Cream or Yogurt
  • 2 Large Eggs
  • 1 tsp. Vanilla
  • 1/2 Cup Unsalted Melted Butter
  • 2 Tbsp. Poppy Seeds
  • Icing:  1 Cup Powdered Sugar mixed with 3 Tbsp Lemon Juice

Preheat oven to 450 degrees. Grease or butter muffin pan

In large bowl combine sugar, lemon zest, flour, soda, salt and poppy seeds.

In small bowl, whisk sour cream or yogurt, eggs, vanilla, lemon juice, and melted butter.

Pour liquid ingredients over dry ingredients and stir to combine.  Don’t over mix.

Divide dough among the muffin cups.  Bake 4 minutes at 450 then reduce oven to 350 and continue cooking for another 12 – 17 minutes.

Let cool before icing.

To make a muffin mix in a jar, there are two options.

The first is to combine the dry ingredients in a 1 1/2 pint jar and attach a tag with the remaining instructions.  The second would be to use a quart jar and also include the 1 cup of powdered sugar in a separate plastic bag for the icing.  Either way, the tag would read as follows:

Empty mix into large bowl (removing powdered sugar pack and setting aside). In separate bowl, whisk 3/4 cup sour cream or yogurt, 2 large eggs, 1 tsp. vanilla, 3 Tbsp. lemon juice, and 1/2 cup melted butter. Pour liquid ingredients over dry ingredients and stir to combine.  Don’t over mix. Divide dough among muffin cups.  Bake 4 minutes at 450 then reduce oven to 350 and continue baking for 12 – 17 minutes more. To make icing, combine 1 cup powdered sugar with 3 Tbsp. lemon juice.

The family loved these and ate six of them before the night was over.  I however thought they needed a little something.  I found the texture a bit dry and not as lemony as I would have liked.  To improve on this next time I plan to make the following changes:

  1. Instead of 2/3 Cup Granulated Sugar, I am going to use 1/3 Cup Granulated Sugar and 1/3 Cup Brown Sugar.
  2. I will add 2 Tbsp. additional melted butter.
  3. I am going to decrease the flour by 2 Tbsp.
  4. Instead of the lemon zest, I will use 1 tsp. Pure Lemon Extract.
  5. Also, the original recipe called for large eggs.  My eggs were medium-sized.  I will increase the eggs by 1 if I don’t have large eggs available.
  6. Lastly, I used sour cream when I made these.  Next time I am going to try homemade yogurt.

Even though these muffins were a hit with the family, I know I can make them better.  The more I bake, the more I learn how to make adjustments so recipes can become exactly the way I want them to be, and for this I am — Simply Grateful.